King Oysters and Lions Mane are two of my favorite shrooms.
Could eat them all day.
K, we need a mushroom thread.
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I made this a few weeks ago but used chicken I had sautéed myself. It was easy and good. If you are anti-processed food, I think you could find a recipe for homemade Bisquick. And I didn’t use cheddar cheese. I think any melty cheese would be fine.https://www.bettycrocker.com/recipes/impossibly-easy-chicken-and-broccoli-pie/e8158b0f-7213-4de7-8054-5e30975087e7
It’s also unreasonable to assume that we are all familiar with every past post. There’s a lot of value in old threads, as well as newer contributions.
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I “steam” broccoli in the microwave. Several minutes, covered, and it’s done. No pan to wash. Tender crisp or cooked to your preference.
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Things don’t always come across this medium in the way that they are intended. There is a difference between mocking and something making one laugh or giggle. My comment in any case was intended as the latter. But if anyone felt bad about my words, I am sorry that I made you feel bad. It was not at all my intention. I value everyone’s contributions and value this forum immensely. Keep doing what you are doing. It brings us all joy.
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Basil, pecans, tomatoes, broccoli
I just made roasted broccoli over Alexandra Cooks romesco sauce and I can’t wait to make it again!
I am thinking of all kinds of uses for the romesco, but the broccoli will definitely be a repeat!
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Love romesco with grilled & roasted veg
(The first time I encountered it was served with grilled asparagus at a spanish restaurant)
Oh! We are having asparagus tonight - great idea!
I forgot to add Malai Broccoli to my list: broccoli prepared with a simplified marinade of chicken malai kabab — yogurt, cardamom, nutmeg.
This is a good recipe from Meera Sodha, though I never add almonds or cream cheese (they do give a thicker coating, though).
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I think there is a similar one in the Gunpowder cookbook that he serves with a makhani sauce too!
Intresting, though I think a makhni sauce would overwhelm the delicate flavors of a malai kabab (just cardamom, nutmeg, mace).
Slightly different flavors, but the cream cheese is what got my attention!
Ah right, this one is flavored like Bengali mustard fish.
Still, interesting juxtaposition with the makhni sauce!
Have to get back to Gunpowder!
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Me too! Maybe when work slows down a little. I have rabbit hind quarters, so one of the rabbit dishes is in our future.
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The Naga ribs are on my forever list
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